There are so many ways how to use potatoes, mushrooms, spinach and many other food products. You can make soups, stews, oven-baked goods etc. But sometimes it’s not actually necessary to work until complete exhaustion in the kitchen just to prepare something delicious and filling. Sometimes the simplest food products prepared in the easiest way can give you a divine meal. And these vegan mashed potatoes with mushroom and spinach gravy is the perfect example of it!
Vegan mashed potatoes with mushroom and spinach gravy is a meal that will definitely fill your belly. Its rich flavor will make your taste buds happy and the simple preparation process won’t make you tired. Actually, this recipe is so easy to make that you can easily prepare it also after a long day at work. A day after which our hands reach for something that usually is not healthy for us. Don’t harm your body just because you’re tired and you think that preparing a nutritious meal will take a lot of time and energy! Instead learn how easy it is to prepare these vegan mashed potatoes with mushroom and spinach gravy.
How to prepare vegan mashed potatoes with mushroom and spinach gravy
For the vegan mashed potatoes you’ll need oil, salt, non-dairy milk without added sugar and, of course potatoes. The preparation process is easy – boil the potatoes, then mash them together with non-dairy milk, salt and oil. And that’s it! Your vegan mashed potatoes are ready! Fortunately, also the preparation of vegan mushroom and spinach gravy is very simple.
For the vegan gravy you’ll need mushrooms, spinach, onions, vegetable stock, oil, salt and a bit of flour. Start by cooking the onions in small amount of oil, then add mushrooms and spinach. When the ingredients are cooked, add flour and vegetable stock to make the gravy. When the gravy is exactly as thick as you like, adjust the salinity to your taste by adding some salt. And once again – that’s it! With few simple steps that can be executed at the same time you can prepare both things – mashed potatoes and vegan gravy. In case you like the combination of potatoes and spinach, you must try also my recipe for potato and spinach vegan pancakes.
Nutritional value of vegan mashed potatoes with mushroom and spinach gravy
Even though none of the ingredients used in this recipe fall into the superfood category, still this meal can give your body valuable nutrients. For example, potatoes contain vitamins C and B6 and minerals – iron and potassium. White button mushrooms are considered to be good for the heart since they contain a decent amount of copper. Copper is known to help our body produce new blood cells. These mushrooms are also rich in selenium, zinc and potassium, as well as they contain vitamins B2, B3, B5 and B6. Besides that, white button mushrooms are very low in calories and they can improve our immune system. Spinach instead contain vitamins A, B2, B6, C, E, K, and such minerals as manganese, magnesium, calcium and iron. As you see, at the end the nutritional value of this meal actually is very good!
If you follow my recipes already for a while, you have probably noticed that my bunny Specky usually tries the ingredients before I cook them. But only if he can eat them, of course. In this case vegan mashed potatoes with mushroom and spinach gravy are not suitable for him. So, he decided to not waste his time in the kitchen. Instead he went out to play. But I guess he saw that I was preparing something with mushrooms. Otherwise I have no explanation for his attempt to visually transform himself into something similar to a mushroom…
If you like mushroom flavor, prepare these vegan mashed potatoes with mushroom and spinach gravy. This meal is:
-
vegan
- easy to make
- creamy
- healthy
- filling
- nutritious
- flavorful
- deliciously aromatic
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
|
- 500 g of potatoes
- 100 ml of non-dairy milk without added sugar
- 1 small onion (~140 g)
- 240 g of mushrooms (I used white button mushrooms)
- 120 g of fresh spinach
- 250 ml of vegetable stock (or more, if you prefer more liquid gravy)
- 2 tablespoons of oil + extra oil for cooking the onions
- 1 tablespoon of flour (important – tablespoon must be leveled)
- salt
Ingredients
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- peel the potatoes, cut them in smaller pieces and put to boil;
- while the potatoes are boiling, cut in small pieces the onion and cook it in a small amount of oil;
- while the onion is cooking, cut half of the total amount of mushrooms in thin strips (to make the gravy extra creamy) and the other half in slices. Add the cut mushrooms to the onion and continue cooking;
- meanwhile cut the spinach in tiny pieces and add them to mushrooms and onion. Cover the frying pan with a lid and cook until the liquid from spinach and mushrooms has evaporated;
- check if the potatoes are soft. If so, drain the water and set the potatoes aside to cool down a bit;
- when the onion pieces are soft and golden and the liquid from mushrooms and spinach has evaporated, sprinkle over the ingredients in the frying pan the flour and mix everything well together until you don’t see white flour anymore;
- set the flame/heat to medium high and gradually add vegetable stock in the frying pan by constantly mixing everything together. Thanks to the flour the vegetable stock will become thicker. Once the desired thickness of the gravy is reached, adjust the salinity of the gravy according to your taste and take the gravy off the flame/heat. In case your gravy is too liquid for your taste, mix in it some extra flour and cook it for a bit longer, but be aware that the gravy will get a bit thicker in any case once off the flame/heat;
- by using a fork or potato masher, mash the potatoes by gradually adding non-dairy milk. When the desired thickness of the mashed potatoes is obtained, mix in oil and salt. Put the mashed potatoes on a plate, pour the mushroom and spinach gravy over them and serve immediately.
